Pad Thai is a popular Thai street food that combines sweet, sour, and savory flavors. This recipe is easy to follow and perfect for beginners looking to recreate the authentic flavors of Thailand.
Pad Thai Noodles
This Pad Thai recipe is a classic Thai noodle stir-fry with shrimp or chicken, bean sprouts, and a tangy tamarind sauce, perfect for a quick and satisfying meal.
Equipment
- 1 Wok or Large skillet
- 1 Mixing Bowl for the sauce
- 1 Tray for hydrating the rice noodles
- 1 Tongs
- 1 Chefs Knife
- 1 Cutting Board
Ingredients
- 200 grams Rice noodles 5 mm width preferred
- 2 tbsp Taramind Paste (Check that it's from Thailand and not from India).
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar or regular sugar
- 1 tbsp Dried shrimp chopped
- 2 tbsp Vegetable Oil
- 200 gram Shrimp or Chicken (shrimps needs to be peeled and deveined)
- 2 whole Eggs lightly beaten
- 100 grams Beansprouts
- 2 whole Spring onions chopped
- 1 handful Peanuts crushed
- 4 wedges Lime (from 1 lime) for serving
- 1 tbsp Chili flakes for serving
Instructions
- Soak rice noodles in warm (not boiling) water for 20 minutes or until soft. Drain and set aside.
- Mix tamarind paste, fish sauce, and sugar in a small bowl.
- Heat oil in a wok over medium-high heat. Add dried shrimp and cook it for 1 minute. Add shrimp or chicken and cook until done. Set aside.
- In the same wok, add eggs and scramble lightly. Set aside when done.
- Add the soaked noodles, green onions and tamarind mixture to the wok. Stir-fry for 2-3 minutes.
- Toss in bean sprouts, cooked shrimp or chicken. Stir well.
- Serve hot, garnished with peanuts, chili flakes and lime wedges.